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Although '''landrace''' is a term used in many areas, this page will be using it as descriptors of a yeast or mixed culture that derives from a traditional farmhouse/landrace brewing cultures from around the world. This term was first used to describe yeast by Tyrawa et al. (2018) to describe traditional Norwegian kveik yeast <ref name="Tyrawa_2017">[https[File://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Historical Brewing Yeasts. Richard Preiss, Caroline Tyrawa, George van der Merwe, Kristoffer Krogerus, Lars Marius Garshol. 2018Techniques.]</ref>, and to distinguish them from Saison yeast, which are also sometimes referred to as "farmhouse yeast" <ref>jpg|thumb|300px|right|[httpshttp://www.facebookgarshol.priv.com/groups/MilkTheFunkno/permalinkdownload/2389386811089519historical-tech/?comment_id=2392766720751528&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook thread on the various definitions of the term book "landraceHistorical Brewing Techniques"by Lars Marius Garshol. 11/30/2018.]</ref>. The exact definition of the word "landrace" is debated in the Plant Sciences, and is therefore outside the scope of this wiki <ref>[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296298 Toward an Evolved Concept of Landrace. Francesc Casañas, Joan Simó, Joan Casals, and Jaime Prohens. 2017.]</ref>.]
| Jovaru || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 32] || [[Omega Yeast Labs]] || Jovaru™ || This strain tests positive for the STA1 gene, an indicator of ''Saccharomyces cerevisiae'' var. ''diastaticus''. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation. JOVARU™ is an ALDONA UDRIENĖ™ yeast strain that originates from the famous JOVARU™ Brewery that has been in operation since the mid-19th century <ref>[https://omegayeast.com/yeast/lithuanian-ales/jovaru-lithuanian-farmhouse Jovaru Lithuanian Farmhouse Yeast. Omeaga Yeast Labs website. Retrieved 05/16/2019.]</ref>.
Commercially available from [https://www.mainiacalyeast.com/online-shop/kveik-simonatis Mainiacal Yeast Labs] (contains lactic acid bacteria). Also available from [https://sleightbeerlab.com/product/sowuli-lithuanian-yeast-pitch-100-billion-cells/ Sleight Beer Lab].
We then compared It was initially found by Krogerus et al. (2018) that the newly created hybrids with single Muri strain recovered by Bjarne Muriis a hybrid of ''S. cerevisiae'' and ''S. uvarum'', and found that is most closely related to the beer 2 yeast group (kveik falls into the new hybrids were Beer 1 group; see [[Saccharomyces#History_of_Domestication|History of Domestication]] for more similar to Muri than either of information on the parent strainsbeer yeast genetic groups) <ref>[https://www.frontiersin.org/articles/10. However3389/fmicb.2018.02253/full A Unique ''Saccharomyces cerevisiae'' × ''Saccharomyces uvarum'' Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction. Kristoffer Krogerus, they still differed in some respects (eRichard Preiss, Brian Gibson. 2018. DOI: https://doi.org/10.g3389/fmicb. low temperature wort fermentations)2018. There are several potential reasons for this, e02253.g]</ref>. the heterozygosity of the parent strains Unlike kveik, Muri is POF+ (phenolic) and STA1 (diastatic). Krogerus then performed full genome sequencing on the sequence divergence between Muri strain and discovered that it is a genetic match for WLP351 Bavarian Weizen yeast. This strain is either a contaminant (most likely) or the parent strains, original yeast used by the Muri family was the effect of same as the WLP351 Bavarian Weizen strain. Krogerus''Ss finding was independently replicated by [https://www.nature.com/articles/s41559-019-0998-8 Langdon et al. (2019)] <ref>[https://www.nature.com/articles/s41559-019-0998-8 Fermentation innovation through complex hybridization of wild and domesticated yeasts. Quinn K. Langdon, David Peris, EmilyClare P. Baker, Dana A. Opulente, Huu-Vang Nguyen, Ursula Bond, Paula Gonçalves, José Paulo Sampaio, Diego Libkind & Chris Todd Hittinger. Nature Ecology & Evolution (2019).]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2995445813816946/?comment_id=2995899037104957 Richard Preiss. eubayanus'' introgressions Milk The Funk Facebook group thread on new studies of lager hybrid yeast, and the mitochondrial inheritanceincluding "Muri" identification. 10/22/2019.]</ref>.
This approach of creating new hybrids See [https://beer.suregork.com/?p=4094 Kristoffer Krogerus's blog post] that mimic an existing one might not be very valuable for the average brewergoes into detail on his findings, but it is something that could be useful in researching how yeast hybrids adapt and changeas well as his [https://www.facebook. For example, one could try to recontruct lager yeast in a similar fashion, and see what kind of conditions give rise to similar genetic changes that have occured in the lager yeast during the hundreds of years the hybrids have existedcom/groups/MilkTheFunk/permalink/2906356522725876/ Q&A post on MTF].
So to sum up, Muri is a hybrid and is not related to other kveik strains (there is the possibility of contamination when Bjarne tried to revive his kveik culture, but the strain is nevertheless interesting and unique)Background information: * [http://www. The ''Sgarshol. cerevisiae'' x ''Spriv. uvarum'' combination is rare in brewingno/blog/408. html Details on the Muri is POF+ and diastatic, so might work well for saisons or other beer styles where 4VG and a dry finish is desiredidentification by Lars Marius Garshol." ~ Kristoffer Krogerus summary of his published study <ref>]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2292973420730859/ MTF post by Kristoffer Krogerus. Milk The Funk Facebook group post on the whole genome sequencing results for that explains their 2018 study that discovered that Muri. 09/24/2018is a hybrid yeast that is not genetically related to other kveik strains.]</ref>, [https://www.frontiersin.org/articles/10.3389/fmicb.2018.02253/full A Unique ''Saccharomyces cerevisiae'' × ''Saccharomyces uvarum'' Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction].
no edit summary
Although '''landrace''' is a term used in many areas, this page will be using it as descriptors of a yeast or mixed culture that derives from traditional farmhouse/landrace brewing cultures from around the world (note that kveik, while considered "landrace" yeast, is split off onto its [[Kveik|own page]] for wiki management purposes). This term was first used to describe yeast by [https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Tyrawa et al. (2018)] to describe traditional Norwegian kveik yeast <ref name="Tyrawa_2017">[https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts. Richard Preiss, Caroline Tyrawa, George van der Merwe, Kristoffer Krogerus, Lars Marius Garshol. 2018.]</ref>, and to distinguish them from Saison yeast, which are also sometimes referred to as "farmhouse yeast" <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2389386811089519/?comment_id=2392766720751528&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook thread on the various definitions of the term "landrace". 11/30/2018.]</ref>. The exact definition of the word "landrace" is debated in the Plant Sciences, and is therefore outside the scope of this wiki <ref>[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296298 Toward an Evolved Concept of Landrace. Francesc Casañas, Joan Simó, Joan Casals, and Jaime Prohens. 2017.]</ref>. The original owners of these yeasts pitch them at a wide variety of temperatures depending on the culture, anywhere from 5°C up to 40°C, but the majority being pitched at around body temperature. Some Finnish farmhouse brewers reported pitching their yeast at cooler temperatures (5-15°C). [https://www.tandfonline.com/doi/full/10.1080/03610470.2020.1805699 Garshol (2020)] reported 5 types of farmhouse yeasts that have been collected as of 2020: * '[[Kveik]]', a group of domesticated yeast cultures from western Norway that form a subgroup of the Beer 1 genetic group of brewers yeast. They are non-phenolic and non-diastatic, and ferment quickly at high temperatures without producing typical off-flavors.* 'Gong', a group of 3 cultures from the Hallingdal valley located in Eastern Norway.* 'Berm', a group of 2 cultures fromm Tinn country in Telemark, Eastern Norway.* Ten cultures from Latvia and Lithuania.* Three cultures from Chuvash Republic in Russia <ref>[https://www.tandfonline.com/doi/full/10.1080/03610470.2020.1805699 Pitch Temperatures in Traditional Farmhouse Brewing. Lars Marius Garshol. Journal of the American Society of Brewing Chemists. August 2020. DOI: https://doi.org/10.1080/03610470.2020.1805699.]</ref>. The term "landrace" should not be equated to "kveik". Kveik has been suggested to be a subtype of landrace yeast, but "kveik" is a term used specifically for Norwegian farmhouse brewing yeast and mixed cultures. More information on Norwegian kveik can be found on the [[Kveik|Kveik]] page. for more information, see also [https://www.garshol.priv.no/blog/420.html "Farmhouse yeast: what do we know?"] by Lars Marius Garshol.
==Commercial Availability==
{| class="wikitable sortable"
|-
! Kveik Yeast || [http://www.garshol.priv.no/download/farmhouse/kveik.html Registry Num] !! Yeast Lab !! Package !! Notes|-| Muri || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv4 4] || [[Mainiacal Yeast]] || Dried Kveik - Muri || The full, unpurified (no microbes isolated or removed) culture. Limited availability. Muri is genetically the same as WLP351 Bavarian Weizen, and therefore probably a contaminant and not actual farmhouse yeast; see below.|-| Muri || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv4 4] || [[White Labs]] || WLP6788 Norwegian Farmhouse Ale || A single strain from a farm called Muri in Olden, Sogn og Fjordane, Norway (6788 is the zip code). It was supposedly used in traditional farmhouse brewing up until 1990, then left in dried form in a building on the farm. The son on the farm attempted to revive <ref name="larsnor">[https://www.facebook.com/groups/MilkTheFunk/permalink/1075155775845969/?comment_id=1075310892497124&offset=0&total_comments=33&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lars Garshol. 6/4/2015.]</ref>. Muri has since been found to be genetically the same as WLP351 Bavarian Weizen, and was therefore probably a contaminant from the attempted revival of the original kveik and not actual farmhouse yeast; see below for details. Purchase from [http://www.bryggselv.no/ Bryggselv.no]. US customers send an email to post @ bryggselv.no. |-| Muri || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv4 4] || [[Propagate Lab]] || MIP-341 || Muri is genetically the same as WLP351 Bavarian Weizen, and therefore probably a contaminant and not actual farmhouse yeast; see below.|-| Simonaitis || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 16] || [[The Yeast Bay]] || Simonaitis Lithuanian Farmhouse|| Single strain isolate kindly provided by Julius Simonaitis via Lars Garshol. Across a wide temperature range this culture will throw a mix of orange, tropical fruit and stone fruit esters that is reminiscent of POG Juice (passionfruit, orange, guava), and produces distinct spicy/earthy/herbal undertones. While not a “kveik” strain, it handles high temperatures and high gravity worts well, with an upper fermentation temperature of 95ºF and a high alcohol tolerance (>10%) <ref>[https://www.theyeastbay.com/brewers-yeast-products/simonaitis-lithuanian-farmhouse-yeast Simonaitis Lithuanian Farmhouse. The Yeast Bay website. Retrieved 07/06/2019.]</ref>.|-| Simonaitis || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 16] || [[Propagate Lab]] || MIP-346 || Potentially the original, unpurified culture. This culture does contain Lactobacillus and will contribute some acidity <ref name="propagate" />.|-| Simonaitis || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 16] || [[Escarpment Laboratories]] || September 2020: Simonaitis / Simonaitis + Lact || Offered as the single isolate without bacteria, and the single isolate with a ''Lactobacillus'' strain from the original culture. The ''Lactobacillus'' strain is hop sensitive. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release <ref name="escarpment_kveik_special">[https://www.escarpmentlabs.com/thekveikring Escarpment Labs website, 09/10/2019. Retrieved 09/10/2019.]</ref>.|-| Jovaru || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 32] || [[Omega Yeast Labs]] || Jovaru™ || This strain tests positive for the STA1 gene, an indicator of [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|a diastatic strain of ''Saccharomyces cerevisiae'']]. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation. JOVARU™ is an ALDONA UDRIENĖ™ yeast strain that originates from the famous JOVARU™ Brewery that has been in operation since the mid-19th century <ref>[https://omegayeast.com/yeast/lithuanian-ales/jovaru-lithuanian-farmhouse Jovaru Lithuanian Farmhouse Yeast. Omeaga Yeast Labs website. Retrieved 05/16/2019.]</ref>. A portion of the revenue from this culture is given to Aldona Udriene.|-| Probably Jovaru || Probably [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv32 32] || [[Propagate Lab]] || BTN-79 Lithuanian Queen Farmhouse || This culture is STA1+ and attenuates into the high 80's. Probably the same as Omega Yeast Labs Jovaru™.|-| Marina || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv39 39] || [[Mainiacal Yeast]] || Farmhouse - Marina || Russian landrace yeast; sold in liquid form only, does not survive drying <ref>[https://www.instagram.com/p/B3C0PR2lvIO/?igshid=samvy0ns3sz7 Mainiacal Yeast Instagram. 09/30/2019. Retrieved 09/30/2019.]</ref>. POF+. |- | Marina || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv39 39] || [[Escarpment Laboratories]] || Marina Russian Farmhouse || Russian landrace yeast; does not survive drying <ref>[https://www.instagram.com/p/B3C0PR2lvIO/?igshid=samvy0ns3sz7 Mainiacal Yeast Instagram. 09/30/2019. Retrieved 09/30/2019.]</ref>. POF+ and good for Belgian style beers. Can be pitched anywhere from 25ºC to 39ºC, with cleaner results at the lower end <ref name="escarpment_kveikring">[https://www.escarpmentlabs.com/thekveikring Escarpment Labs website. Retrieved 02/12/2020.]</ref>. This culture contains a strain of ''Lactobacillus rhamnosus'' which should be easily controllable with moderate use of hops <ref>[https://www.facebook.com/groups/MilkTheFunk/?post_id=3743823828979137&comment_id=3744535618907958 Justin Amaral. MTF thread about what species are in Marina farmhouse yeast. 08/06/2020.]</ref>. Potentially a one-time release under the lab's monthly "Kveik Ring" kveik release.|- | Marina || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv39 39] || [[Propagate Lab]] || MIP-350 || A mixed culture; diastatic yeast (STA1+) <ref name="propagate">[https://www.propagatelab.com/kveik-collection Propagate Lab website. Retrieved 07/11/2020.]</ref>.
|-
| Muri Rima || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv4 4kv40 40] || [[Mainiacal Yeast]] || Dried Kveik Farmhouse - Muri Rima || The fullRussian landrace yeast; sold in liquid form only, unpurified (no microbes isolated or removed) culturedoes not survive drying <ref>[https://www.instagram.com/p/B3C0PR2lvIO/?igshid=samvy0ns3sz7 Mainiacal Yeast Instagram. 09/30/2019. Retrieved 09/30/2019.]</ref>. Limited availabilityPOF+.|- | Rima || [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv40 40] || [[Propagate Lab]] || MIP-351 ||
|-
| Muri Kolnasāta || [httphttps://www.garshol.priv.no/download/farmhouse/kveik.html#kv4 4kv45 45] || [[White LabsEscarpment Laboratories]] || WLP6788 Norwegian Farmhouse Ale September 2022 KOLNASĀTA || A single strain from Potentially a farm called Muri in Olden, Sogn og Fjordane, Norway one-0time release for their "Kveik Ring" series (6788 this yeast is the zip codenot considered to be kveik). It was used in traditional farmhouse brewing up until 1990, then left in dried form in a building on the farm. The son on the farm revived it with difficulty last year and has been using it in modern home brewing since <ref name="larsnor">[https://www.facebook.com/groups/MilkTheFunk/permalink/1075155775845969/?comment_id=1075310892497124&offset=0&total_comments=33&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lars Garshol. 6/4/2015.]</ref>. Purchase from [http://www.bryggselv.no/ Bryggselv.no]. US customers send an email to post @ bryggselv.no. See [http://www.garshol.priv.no/blog/329.html source information on Lars Garshol's blog] for brewing notes. Species currently unknown, but most closely related to bayanus / pastorianus / uvarum / arboricolus <ref>[https://www.facebookinstagram.com/downloadp/950176781672127Ci-Qhf4OvWb/1845813_funits.pdf Accugenix Report from White Escarpment Labs on WLP 6788. Posted by Eskild Alexander Bergan on Milk The Funk. 6/4/2015.Instagram]</ref>.
|-
|}
People trading this culture have reported that there are lactic acid bacteria present in the culture. It is not known if this lactic acid bacteria was present from the source, or if it was introduced during trading. Julius Simonaitis's beers are reported to not be sour, but he uses a lot of hops in his beer and his beer is reportedly fairly bitter. DeWayne Schaaf reported that the lactic acid bacteria present in the culture he was given produced a favorable acidity. Lars Garshol is waiting on lab results to see if the lactic acid bacteria were present in the original culture <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1677055218989352/?comment_id=1729414253753448&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lars Garshol, James Thor, and DeWayne Schaaf. Milk The Funk facebook group. 06/22/2017.]</ref>.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1677055218989352/ See this MTF thread by DeWayne Schaaf] for tips and experiences with brewing with this culture, as well as links to more information about Lithuanian farmhouse brewing.
===Rima and Marina===
Two strains of landrace farmhouse yeast cultures from Chuvashia, Russia were analyzed by Richard Preiss of [[Escarpment Laboratories]] referred to by the family names "Rima" and "Marina" (see this [https://twitter.com/larsga/status/889136705571356673 tweet] and [https://twitter.com/larsga/status/887938191721988096 this tweet] by Lars Marius Garshol, and the full [http://www.garshol.priv.no/blog/399.html blog post by Lars]). The lab performed ITS sequencing, PCR fingerprinting, and mini 7 day ferments with these strains. Unlike kveik, all Both of the strains were ''S. cerevisiae'' strains , and they were both POF+ (phenol producers), which is distinct from Norwegian kveik strains which are POF- (do not produce phenols). Russian farmhouse yeast that remains unpurified by a lab is called "zakvaska" <ref>[http://www.garshol.priv.no/blog/399.html Lars Marius Garshol. "Brewing in Chuvashia". Larsblog. 02/04/2019.]</ref>.
According to the PCR fingerprinting, Rima contained at least two strains of ''S. cerevisiae'' but maybe more, as well as a strain of ''Pichia kudriavzevii'' (a fairly common beer contaminant). The first strain of ''S. cerevisiae'' was described as "fruity, relatively clean, and fermented similar to WLP001". The second strain of ''S. cerevisiae'' produced high amounts of diacetyl and under attenuated. The ''Pichia'' was described as "pretty gross and didn't attenuate much(on its own)".
Marina contained what appears to be three closely related ''S. cerevisiae'' strains. They all showed pretty low attenuation after one week, but subsequent fermentations can be carried out longer. The flavors were described as "pretty neutral". There is a fourth yeast strain in the Marina that has yet to be identified <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1800586383302901/?comment_id=2288654764496058&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook group thread update about Russian landrace farmhouse yeast. 09/21/2018.]</ref>.
These yeasts landrace cultures are listed in the [http://www.garshol.priv.no/download/farmhouse/kveik.html farmhouse registry as #39 and #40]. [https://www.propagatelab.com/mip-35o-kveik-marina Propagate Lab] and [[Mainiacal Yeast]] offer Marina commercially. They are being [https://www.facebook.com/groups/MilkTheFunk/permalink/2496375907057275/ traded by homebrewers] and single isolates are available from the NCYC ([https://www.ncyc.co.uk/saccharomyces-cerevisiae-4247 NCYC 4247] is Marina and [https://www.ncyc.co.uk/saccharomyces-cerevisiae-4263 NCYC 4263] is Rima).
See also:
* [http://www.garshol.priv.no/blog/399.html Full blog post by Lars Garshol on "Brewing in Chuvashia".]
===Bjarne Muri's Olden Farmhouse Yeast=== "Muri is an interspecies hybrid between ''S. cerevisiae'' and ''S. uvarum''. Hybrids of this combination have previously been isolated from wine fermentations, but there are limited reports of any from brewing environments. ''S. uvarum'' is closely related to ''S. eubayanus'', one of the parents of lager yeast (which is also a hybrid). Phylogenetic analysis of the two parental genomes of Muri revealed that the ''S. cerevisiae'' parent appears to belong to the Beer2 group, and is most closely related to various English ale strains. The parent strain was therefore not related to any of the other (sequenced) kveik isolates. It is not included in the paper, but Muri is also different to e.g. the S6U ''S. cerevisiae'' × ''S. uvarum'' hybrid that was isolated from wine, where the ''S. cerevisiae'' parent groups in the Wine clade. The ''S. uvarum'' parent was most closely related to Central European ''S. uvarum'' strains used for cider making (unfortunately ''S. uvarum'' strains haven't been sequenced as much as ''S. cerevisiae'' strains). The ''S. uvarum'' genome of Muri also contains a lot of introgressions from ''S. eubayanus''. This is common in domesticated ''S. uvarum'' strains. Muri, for example, appears to have a chimeric chromosome 7, where half is from ''S. uvarum'' and half from ''S. eubayanus''. We then obtained some of the closely related ''S. cerevisiae'' and ''S. uvarum'' strains, as well as some other hybrids, and compared their phenotypic properties (with focus on those related to brewing). Muri is POF+, diastatic (STA+), has a wide temperature range of growth, good flocculation and good ethanol tolerance. The ''S. cerevisiae'' and ''S. uvarum'' strains that were genetically most similar to Muri also were the most similar phenotypically. These are named A241 and C995 in the paper, respectively. We then attempted to recreate the Muri hybrid by creating new hybrids between A241 and C995.
Yeast banking and commercial availability:
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4045 NCYC 4045 - One strain of ''Saccharomyces cerevisiae''.]
** Also It is packaged by [https://www.whitelabs.com/ White Labs] as WLP6788 and available from [http://www.bryggselv.no/ Bryggselv.no]. US customers can send an email to "post @ bryggselv.no". See [http://www.garshol.priv.no/blog/329.html source information on Lars Garshol's blog] for brewing notes. Species currently unknown, but most closely related to bayanus / pastorianus / uvarum / arboricolus <ref>[https://www.facebook.com/download/950176781672127/1845813_funits.pdf Accugenix Report from White Labs on WLP 6788. Posted by Eskild Alexander Bergan on Milk The Funk. 6/4/2015.]</ref>.** As noted above, this strain is genetically not related to the other kveik strains, and thus arguably is not actually classified as "kveik" <ref name="garshol_not_kveik" /><ref name="preiss_diagram" />.
* The [https://www.brewingscience.com/product/norwegian-farmhouse "Norwegian Farmhouse Ale" strain from Brewing Science Institute] is likely Muri, but this has not been verified <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2491619220866277/ Allen Stone. Milk The Funk Facebook group thread on BSI Norwegian Farmhouse Ale strain. 02/01/2019.]</ref>.
===Additional Articles on MTF Wiki===
* [[Kveik]]
* [[Regional Styles]]
* [[Raw Ale]]
===External Resources===
* [http://www.garshol.priv.no/download/historical-tech/ "Historical Brewing Techniques" by Lars Marius Garshol.]
* [http://www.garshol.priv.no/download/farmhouse/kveik.html Lars Garshol's "Farmhouse Registry" database of all landrace farmhouse yeasts, including kveik.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2389386811089519/ MTF thread discussing the usage of the word "landrace" for these farmhouse yeasts.]
* [http://www.garshol.priv.no/blog/358.html Traditional farmhouse brewer], [http://www.garshol.priv.no/blog/362.html maltster], and [http://www.garshol.priv.no/blog/363.html Gotlandsdricke] from Gotland.
* [http://www.garshol.priv.no/blog/394.html "How to Brew Keptinis", a Lithuanian style of farmhouse ale using baked bread our of mash grains.] See also this [https://www.facebook.com/groups/MilkTheFunk/permalink/2319796291381905/ MTF thread] on experiences of MTF members brewing this style of beer.
* [https://beoirfest.com/lithuanianfarmhousebeer Beoirfest presentation by Lars Marius Garshol on Lithuanian farmhouse brewing.]
==References==